First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 2460 | 2012-07-28 05:53:06 | 47.70 | 85% |
| 1886 | 2011-01-21 16:32:06 | 42.92 | |
| 1629 | 2010-11-13 17:22:16 | 41.25 | |
| 1439 | 2010-10-28 04:31:55 | 42.64 | |
| 1398 | 2010-10-25 15:47:16 | 41.67 | |
| 1171 | 2010-10-13 12:38:04 | 41.45 | |
| 384 | 2010-04-05 06:01:05 | 34.90 | |
| 181 | 2009-09-15 16:24:17 | 35.44 |